Andean-Style Quinoa

Ingredients

• Quinoa

  Uncooked

  ½ cup or 85g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Celery

  Raw

  1 stalk, medium or 40g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Potato

  Flesh and skin, raw

  1 Potato medium or 213g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Pepper

  Spices, black

  1 dash or 0.1g

• Walnuts

  Nuts, english

  ¼ cup, chopped or 29g

Directions

1. Cook the quinoa according to package instructions and set aside.
2. In a medium saucepan, heat olive oil over medium heat and sauté the chopped onion for 3-4 minutes until softened.
3. Add the chopped celery, zucchini, and potato, and continue to sauté for 5-6 minutes.
4. Add the finely chopped red pepper, cumin, and coriander, cooking for an additional minute.
5. Stir in the diced tomatoes and oregano, season with black pepper, and simmer for 10-15 minutes until the vegetables are tender.
6. Mix in the cooked quinoa and chopped walnuts before serving.